Canned Tuna Ceviche

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Canned Tuna Ceviche

Transform ordinary canned tuna into a zesty, flavorful lunch with a Latin flair by adding fresh lime juice, cilantro, jalapeño, tomato and avocado – so good!

A high school friend (hi Cynthia!) actually gave me this idea. She had it while vacationing in Guatemala and shared the idea with me when she returned. When I read the email, I thought it was brilliant! It’s basically a poor man’s ceviche.

For presentation, I put the ceviche tuna into the can to use as a ring mold, then inverted it onto my plate; completely optional of course! Topped with fresh avocado, this was filling and delicious.

Canned Tuna Ceviche

Servings: 2 • Size: 3/4 cup tuna, 1/4 avocado  • Points +: 4 pts • Smart Points: 3

Calories: 153 • Fat: 8 g • Carb: 9 g • Fiber: 3 g • Protein: 15 g • Sugar: 1 g

Sodium: 187 mg (without salt) • Cholesterol: 26 mg

2 tbsp minced red onion

1 to 1 1/2 limes

kosher salt and freshly ground black pepper, as needed

1 tsp olive oil

1 (7 oz) can chunk white albacore tuna packed in water, (5.1 oz drained)

1 medium seeded plum tomato, finely diced

2  tbsp chopped cilantro

1 jalapeño, minced (keep seeds for spicy) or you can use pickled

3 drops Tabasco sauce (optional)

2 oz sliced avocado (1/2 medium haas)

Directions:

In a medium bowl, combine the red onion, pinch of kosher salt, juice of 1 lime and olive oil.

Mix in the chopped cilantro, jalapeño, drained tuna, tomato, and Tabasco, if using. Taste for salt and lime juice, adjust as needed (I used 1 1/2 limes).

Cover and marinate in the refrigerator at least 20 minutes to let the flavors blend. To serve, top with fresh sliced avocado and serve.